Cheri'S Bean Salad
Cheri's Bean Salad offers a vibrant mix of beans, olives, and a tangy vinaigrette, perfect for potlucks, picnics, or light summer dinners with bold flavors.
Ingredients
Instructions
- Mix red wine, Worcestershire, basil, garlic powder, black pepper, sugar, Wesson oil, and red wine vinegar together.
- Pour the dressing over the beans, olives, and red onion.
- Gently toss to combine and coat all ingredients evenly.
- Refrigerate for at least 4 hours to allow flavors to meld.
- Serve chilled. Can be stored tightly covered in the refrigerator for up to 2 weeks.
Tips & Substitutions
For a variation, you can substitute black beans for kidney beans or add diced bell peppers for extra crunch. Use olive oil if you prefer a different flavor. If you want a spicier kick, consider adding jalapeños or crushed red pepper flakes. The flavors improve as the salad sits, so it's a great make-ahead dish for gatherings.
Serving Suggestions
Serve this vibrant bean salad as a refreshing side dish at picnics, barbecues, or potlucks. It pairs beautifully with grilled meats, like Tender Round Steak(In A Crock Pot), or can be enjoyed on its own for a light lunch. For a complete meal, consider serving it alongside a slice of crusty bread or over a bed of greens.
Storage & Reheating
Store any leftover bean salad in an airtight container in the refrigerator. It will keep well for up to 2 weeks. The salad tastes best when allowed to marinate for at least 4 hours before serving. There's no need to reheat; it’s served chilled, making it a perfect cold side dish.
Nutrition & Diet Analysis (per serving)
Each serving of Cheri'S Bean Salad contains roughly 954 calories, with 55g protein, 171g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (226% of the Daily Value), iron (117% of the Daily Value), and protein (109% of the Daily Value). It also contributes 63g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, you can definitely use dried beans! Just soak and cook them according to package instructions before adding them to the salad. Be sure to let them cool before mixing to avoid wilting the other ingredients.
How can I make this salad vegan?
This recipe is already vegan as it doesn't contain any animal products. However, always double-check the labels on canned goods to ensure there are no hidden non-vegan ingredients, especially in the Worcestershire sauce.
Can I add other vegetables to this salad?
Absolutely! Feel free to get creative by adding ingredients like diced cucumbers, cherry tomatoes, or shredded carrots. These additions can enhance the texture and flavor of the salad while making it even more nutritious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).